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Value of Wholegrain Rice in a Healthy Human Nutrition

Agriculture (Basel), 2021-08, Vol.11 (8), p.720

Carcea, Marina

2021

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Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Journal of food quality, 2018-01, Vol.2018, p.1-11

2018

Volltextzugriff (PDF)

Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Journal of food quality, 2020, Vol.2020, p.1-11

2020

Volltextzugriff (PDF)

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Journal of food quality, 2022, Vol.2022, p.1-17

2022

Volltextzugriff (PDF)

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Journal of food quality, 2018-01, Vol.2018, p.1-8

2018

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Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement

Journal of food quality, 2021, Vol.2021, p.1-9

2021

Volltextzugriff (PDF)

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Journal of food quality, 2020, Vol.2020, p.1-13

2020

Volltextzugriff (PDF)

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Foods, 2020-09, Vol.9 (9), p.1298

Carcea, Marina

2020

Volltextzugriff (PDF)

Nutritional Value of Grain-Based Foods

Foods, 2020-04, Vol.9 (4), p.504

Carcea, Marina

2020

Volltextzugriff (PDF)

Dietary Intake of Metals from Fresh Cage-Reared Hens’ Eggs in Tenerife, Canary Islands

Journal of food quality, 2017-01, Vol.2017, p.1-11

2017

Volltextzugriff (PDF)

Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka

Journal of food quality, 2020, Vol.2020, p.1-8

2020

Volltextzugriff (PDF)

Detection of Cyanuric Acid and Melamine in Infant Formula Powders by Mid-FTIR Spectroscopy and Multivariate Analysis

Journal of food quality, 2018-01, Vol.2018, p.1-7

2018

Volltextzugriff (PDF)

Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques

Journal of food quality, 2017-01, Vol.2017, p.1-11

2017

Volltextzugriff (PDF)

Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Journal of food quality, 2018-01, Vol.2018, p.1-9

2018

Volltextzugriff (PDF)

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

Journal of food quality, 2018-01, Vol.2018, p.1-8

2018

Volltextzugriff (PDF)

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Journal of food quality, 2018-01, Vol.2018, p.1-10

2018

Volltextzugriff (PDF)

Editorial: Advances and trends in nutraceutical and functional plant-based food

Frontiers in nutrition (Lausanne), 2023-03, Vol.10, p.1168826-1168826

2023

Volltextzugriff (PDF)

Lipids and Fatty Acids in Italian Durum Wheat ( Triticum durum Desf.) Cultivars

Foods, 2019-06, Vol.8 (6), p.223

2019

Volltextzugriff (PDF)

Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

Foods, 2022-01, Vol.11 (3), p.339

2022

Volltextzugriff (PDF)

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Foods, 2020-07, Vol.9 (7), p.952

2020

Volltextzugriff (PDF)

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

Foods, 2018-11, Vol.7 (11), p.181

2018

Volltextzugriff (PDF)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Foods, 2017-09, Vol.6 (9), p.80

2017

Volltextzugriff (PDF)

Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta

Cereal chemistry, 2007, Vol.84 (1), p.48-55

2007

Volltextzugriff (PDF)

Viscoelastic behavior of wheat dough with salt and a salt substitute studied by means of GlutoPeak

Cereal chemistry, 2020-03, Vol.97 (2), p.216-225

2020

Volltextzugriff (PDF)

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

Foods, 2019-10, Vol.8 (10), p.510

2019

Volltextzugriff (PDF)

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Value of Wholegrain Rice in a Healthy Human Nutrition

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Nutritional Value of Grain-Based Foods

Dietary Intake of Metals from Fresh Cage-Reared Hens’ Eggs in Tenerife, Canary Islands

Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka

Detection of Cyanuric Acid and Melamine in Infant Formula Powders by Mid-FTIR Spectroscopy and Multivariate Analysis

Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques

Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Editorial: Advances and trends in nutraceutical and functional plant-based food

Lipids and Fatty Acids in Italian Durum Wheat ( Triticum durum Desf.) Cultivars

Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta

Viscoelastic behavior of wheat dough with salt and a salt substitute studied by means of GlutoPeak

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

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